1. Home Economics Secondary 3 Making of Pastry

2. Types of pastry We made.... Pizza,Pastry and Tart Another you will see ….. Palmier pastries, Blackberry pie, Danish pastry,Blackberry pieDanish pastry Danish pastry…..

3. Ingredients of pastry Flour : Use good quality flour for pastry making. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. This helps to lighten the pastry. Self-raising flour can be used for short crust or suet pastry but better results are obtained if plain flour is used for richer pastries. Fats : The fats with the best flavor and shortening qualities for pastries are generally butter or lard, which makes the pastry rich and crisp. Margarine can be used to replace butter and there are several “hard” block vegetable fats/white margarine that can be used in place of lard. Water: Water is the most suitable mixing liquid and should and cold and fresh. For rich pastries a little lemon juice is often used to help make the pastry crisper. Choice and Preparation of Cooking Utensils Baking sheets or other utensils used for cooking the less rich pastries such as short crust, may be either lightly greased or left entirely un-greased. A flan ring and the baking sheet on which a flan is cooked should be well greased to prevent the pastry sticking. Utensils used for baking pastries made with flaky, rough puff, or puff pastry should not be greased. For best results rinse or sprinkle the utensil with cold water before the pastries are put on it.

4. Dishes of pastry (photo)

5. Steps of making pastry 1. Handle pastry as little as possible. The more that pastry is handled, the tougher it becomes. Ideally, pastry should be handled quickly and lightly, to avoid toughening, drying out and hardening. The more pastry is handled, the less malleable and responsive it becomes, making it hard to roll and more likely to break when stretched. 2. Keep pastry cool with cool hands. When handling, the introduction of heat from your hands is a major reason for it toughening - hence the need for quick handling. Hot hands also transfer oil. It is also best to use pastry in a cool kitchen; this may mean making the pie first, before the kitchen heats up from other cooking or even the sunshine. Remember the adage - "cool in the making and hot in the baking.“ 3. Keep the liquid at a minimum. It is always best to add too little liquid and adjust than to have soggy pastry from too much. Just enough milk, water, etc. should be added to allow the pastry to stick together. Otherwise, you risk either soggy pastry, or pastry that shrinks during cooking. 4. Add light glazes. If your recipe requests a glaze, keep it light to avoid adding too much weight and sogginess. The usual glazes are egg or milk, or some derivation using these ingredients. Water is recommended for short crust pastry. Always be guided by what the recipe says. P. S. Learn the key terms. It helps to know what the recipe means when it comes to making pastry. Here are some of the most common terms: * Rub in - chop the butter or other fat and add to the flour in the mixing bowl. Use your thumb and fingertips to quickly rub in the fat, sifting through all the flour until the fat is dissolved. Keep your fingertips moving up and down, as this lets in air and this is what makes pastry light (which makes it taste better). * Blind bake - a method for pre-baking the pastry prior to adding the filling.Blind bake

6. Personal details and feedback(200) This feedback is the last feedback in F.3, Because F.4-6 haven’t the pastry lesson, So this is the last done this! This lesson gave me many happy and fun when I doing the pastry lesson with my friend. While only I haven’t do all the work, They Were very helpful to teach me how to do Some I haven’t know. In this time, I thanks to My friend helped me done the pastry together And thank to my teacher to teach me.